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Lecture 3

SHA HF 120 Lecture 3: class 3 recipe
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Department
Hospitality Administration
Course Code
SHA HF 120
Professor
Defronzo

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Description
find more resources at oneclass.com BÉCHAMEL Onion piquet (page 155) ¼ Milk ¼ gal Flour 60g Clarified butter 60ml Salt and white pepper Nutmeg 1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes. 2. In a separate pot, make a white roux with the flour and butter. 3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil. 4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes. 5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath. VELOUTÉ Clarified butter 60ml Flour 60g Chicken, veal or fish stock 1.25Qt Salt and white pepper 1. Heat the butter in a heavy saucepan. Add the flour and cook to make a blond roux. 2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer. (Seasonings are optional; their use depends on the seasonings in the stock and the sauce’s intended use.) 3. Simmer and reduce to 1 gallon (3.8 liters), approximately 30 minutes. 4. Strain through a china cap lined with cheesecloth. 5. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin from forming. 6. Hold for service or cool in a water bath. find more resources at oneclass.com find more resources at
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